http://cooking.nytimesn7cgmftshazwhfgzm37qxb44r64ytbb2dj3x62d2lljsciiyd.onion/recipes/1021438-arroz-con-pollo
Total Time 2 hours, plus marinating Rating 4 (1,984) Notes Read community notes Ubiquitous throughout Latin America and beyond, arroz con pollo can be as simple or as complex as your ingredients allow. The key is to layer flavor, adding dimension as you go. Boneless, skinless chicken thighs are preferred, but bone-in will also work well. (Chicken breasts lack the same amount of fat and flavor, so they are not recommended here.)